Drop one of these St. Patrick’s Day hot cocoa bombs into a mug and you’re in for a real treat! Pour hot milk over it, and the bomb will explode in your cup, releasing hot cocoa mix, rainbow sprinkles and Lucky Charms marshmallows.
Little leprechauns will love these St. Patrick’s Day Hot Cocoa Bombs.
The exploding treats are filled with a rich hot chocolate mixture and Lucky Charms marshmallows. Add piping hot milk, and watch the magic happen!
It’s almost as good as finding a pot of gold at the end of the rainbow!
Hot chocolate bombs are all the rage, and you all loved the red velvet ones I shared for Christmas and Valentine’s Day. So I had to serve up a special version for St. Patrick’s Day. (With their green color, these would also be fun for a Grinch party!)
Hot cocoa bombs aren’t difficult to make, as long as you have the right supplies. Adults and kids alike love them!
You can customize the colors and flavors of your bombs for virtually any occasion using different candy melts, marshmallows and cocoa mixes.
You can scroll to the end of this post for the full recipe, including a how-to video, and ingredient list. But you may want to keep reading for more tips on how to make hot chocolate bombs.
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To Make St. Patrick’s Day cocoa bombs, You Will Need:
- Vibrant green candy melts – These easy-to-melt candy wafers give the hot cocoa bombs their distinctive color. You can experiment with other shades of green candy melts.
- White hot chocolate mix – Because we want the milk to turn green, it’s important to use white hot chocolate mix instead of the tradtiional cocoa color. Ghiradelli makes a white hot chocolate, version, or you can try Swiss Miss or Land O Lakes, whose white hot choolate comes in individual packets.
- Lucky Charms marshmallows – These bombs were made using large Lucky Charms marshmallows that I found at Target. But you can also buy the mini, dehydrated marshmallows like the ones in the cereal.
- Rainbow sprinkles – These are optional, but the colorful sprinkles are a fun decorative addition to the hot chocolate bombs. And rainbow are an important part of St. Patrick’s Day lore.
- Metal molds or silicone sphere molds – Either version works for making the cocoa-filled candies. The chocolate shells are easier to remove from the silicone molds, but those can sometimes be hard to find because of the popularity of hot cocoa bombs.
How to Make Green Hot Chocolate Bombs
- Melt the green candy melts in the microwave and stir until smooth.
- Place a tablespoon of melted candy into each mold, using your spoon to press the chocolate up the sides of the mold, keeping it thick but even. You can also use a new, clean paintbrush to coat the molds.
- Place the filled molds in the freezer to set. Once hardened, gently tap the sides of each mold and carefully slide the chocolate shell out of the mold.
- Fill half of the candy shells with powdered white hot chocolate mix and Lucky Charms marshmallows. Depending on the size of your molds, you may want to experiment with using different amounts of mix and marshmallows to achieve the perfect flavor.
- Heat a plate in the microwave until the surface is warm to the touch.
- Press one of the empty candy shells face down on the plate to gently melt the rim of the chocolate cup.
- Immediately press the warmed edge of the chocolate cup to the top of one of the filled cups to join the two halves of the hot cocoa bomb. If desired, add more melted candy at the joint line, smoothing with your finger or a paintbrush.
- To decorate the bombs, melt green candy melts in the microwave and transfer to a piping bag. Drizzle the melted candy over the tops of the hot chocolate bombs and embellish with rainbow sprinkles. (You can also drizzle the candy with a fork if you don’t have a pastry bag.)
- Place the assembled hot cocoa bombs in the freezer for 5 minutes to set and harden. Store in an airtight container until you’re ready to use.
This video tutorial walks you through the entire process, step-by-step.
How to Serve
The best part of hot chocolate bombs is watching them explode in your cup. Kids really love this part, especially with these green St. Patrick’s Day ones.
As you add hot milk, the candy shell will melt, releasing the hot chocolate and marshmallows.
For best results, gently place a a bomb in a mug and pour 1 cup of hot milk over the top. Stir until the candy is completely melted and the powder is dissolved. You may have to wait a few minutes before drinking to allow the milk to cool down.
Drink up and enjoy! I’ve found that these bombs make a very rich cup of hot cocoa. It’s almost like drinking dessert.
Once you make your first batch of hot chocolate bombs, you’ll want to make them in many different colors and flavors!
To make other varieties, simply use different colored candy melts, different types of hot cocoa mix and a variety of flavored marshmallows.
You can definitely use chocolate, instead of candy wafers, to make your hot chocolate bombs. I just find the melting wafers easier to work with, and they come in so many fun colors. Just make sure you follow the melting directions on the package whether you’re using candy melts or chocolate.
You can also experiment by adding different spices to the hot cocoa mix, such as cinnamon, nutmeg, chai spices or pumpkin pie spice. Irish creme hot chocolate would be really good in St. Patrick’s Day hot cocoa bombs.
Don’t forget about the mix-ins, like crushed mint candy pieces, mint cookie bits, Andes mint candy pieces and flavored baking chips. These can be added inside the hot chocolate bombs or used as decorations on the outside.
You can also use different-shaped molds to create hot cocoa bombs. This shamrock silicone mold would be great for St. Patrick’s Day.
When making hot chocolate bombs, do not handle them more than necessary, as the heat from your hands can soften the candy. If necessary, pop the bombs in the freezer for a few minutes before assembling them.
Filled hot chocolate bombs should be stored at room temperature, not in the refrigerator or freezer. They’ll keep for two weeks or more in an air tight container in your pantry or in cellophane treat bags..
Hot chocolate bombs make great gifts, especially around the holidays. Make a batch, package each one in a cellphone bag, sealed or tied with ribbon, and give them to along with a festive mug.
More St. Patrick’s Day Ideas
Looking for other creative ways to celebrate St. Patrick’s Day? Check out these ideas:
- St. Patrick’s Day Rainbow Candy Treat
- Lucky Four Leaf Clover Thumb Tack Art
- St. Patrick’s Day Napkin Folding Ideas
If you try St. Patrick’s Day Hot Cocoa Bombs or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
When you pour hot milk over them, these green St. Patrick's Day candy bombs explode in your mug, releasing rich white hot chocolate, Lucky Charms marshmallows and rainbow sprinkles.
- 2 cups vibrant green candy melts
- 2 cups white hot chocolate mix
- 18 Lucky Charms marshmallows
- ¼ cup rainbow sprinkles
Place green candy melts in a microwave safe bowl and melt according to the directions on the package. Stir until smooth.
Place 1 Tablespoon of melted candy into each mold. Using the bottom of your measuring spoon or a clean, new paintbrush, press the candy up the sides of the mold, keeping it thick but even.
Place the candy-coated molds into the freezer for 5 minutes to harden and set.
Remove molds from the freezer. If using metal molds, gently tap the sides each mold, pressing on one side of the chocolate to make the candy shell slide out of the mold. If using a silicone mold, gently remove the shell from the molds.
Fill 6 of the candy shells with 1 Tablespoon each of white hot chocolate mix and 2 or 3 Lucky Charms marshmallows.
Heat a plate or a flat-bottom bowl in the microwave until the surface is warm to the touch.
Press one of the empty candy shells, open side down, onto the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press the warmed edge onto one of the filled cups to join the two halves of the hot cocoa bomb together. If desired, add more melted green candy around the joint.
Place the remaining candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
Using a piping bag or a fork, drizzle the green candy melts over the assembled hot cocoa bombs. While the drizzled candy is still hot, decorate with rainbow sprinkles.
Place the decorated hot chocolate bombs into the freezer for 5 minutes to speed up setting and hardening time. You can also leave them out on your counter to set. Remove from the freezer and store in an airtight container until you’re ready to use.
To serve, place a hot cocoa bomb in the bottom of a mug and pour a cup of piping hot milk over the top. Stir until the hot cocoa bombs has completely melted and the powdered mix has dissolved.